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Seafood and Veggie Buffet

Vegetarian Hors D'Oeuvre

  • Cheese Torte layered with Pesto, Sundried Tomatoes and Pinenuts  surrounded by an assortment of Domestic & International Cheese and Seasonal Fresh Fruit
  • Herbed Polenta Rounds with Eggplant Mousse
  • Frittata Squares with Roasted Leeks, Zucchini, Wild Mushrooms and Cheese
  • Mushroom Caps with Herb Cream Cheese & Mushroom
    or  Spinach & Gorgonzola filling
  • Tuscan Vegetable Sauté with Garlic, a touch of Balsamic Vinegar,
    fresh Oregano and Olive Oil
  • Goat Cheese Crostini with fresh Grape-Rosemary Salsa
  • Jalapeno and Cheese "Frittata" Squares with sweet Chili glaze
  • Pizzettas with Pesto, caramelized Onions, Artichoke Hearts and Feta Cheese
  • Skewered Tortellini drizzled with fresh Pesto
  • Spanokopita Filo Pastries filled with Spinach and Feta Cheese
  • Deep Fried Samosas filled with Potato and Peas, Fresh Cilantro, Mint Raita
    Aromatic Mango Chutney Dosa

Vegetarian Salad Specialties

  • Mixed Field Greens with Pears, Red Onion, Candied Walnuts, Mushrooms & Feta Cheese tossed with Pear Vinaigrette
  • Classic Caesar with our Specialty Dressing, Herb Croutons and Parmesan Cheese
    Tuscan "Bread" Salad:  Romaine Lettuce, Tomatoes, White Beans, Mushrooms, Capers & cubes of Italian Bread, with Balsamic Dressing  &Parmesan Cheese
  • Salad Caprice: Slices of Tomato and Fresh Mozzarella Cheese
    with Fresh Basil and Pesto Vinaigrette
  • Rosemary Roasted Potato with Black Olives, Red Onion, Bell Pepper,
    Baby Tomatoes and Dijon Dressing
  • Spinach with Sundried Tomatoes, sautéed Mushrooms, Feta Cheese and Kalamata Olives, tossed with Pancetta Vinaigrette

Buffet Dinner served with Dinner Rolls and Butter

Pastas

  • Rigatoni with Eggplant, Artichokes and Bell Pepper
  • Farfalle with Sundried Tomatoes and Arugula
  • Fettuccine withPortobello Mushrooms, Spinach and Pine Nuts
  • Penne with Roasted Asparagus, Tomatoes and Fennel
  • Orechiette with Portobello Mushrooms, Arugula, Tomatoes and Brie

Seafood

  • Prawn Sauté with lots of Garlic, julienne Vegetables, fresh Basil and White Wine
  • Seared Filet of Salmon with Roasted Red Pepper and ground Almond Romesco
  •  Oven Roasted Salmon with Breadcrumb, Sundried Tomato and Olive Crust
  • Pan-Seared Halibut with Salsa Verde
  • Filet of Swordfish with Mediterranean Salsa Vert:  finely chopped fresh Thyme, Garlic, Capers, Parsley, Green Olives, Lemon and Olive Oil
    Or, Saffron Orange Sauce
  • Whole Poached filet of Salmon, decorated with thinly sliced Cucumber "scales" served with Watercress-Dill Sauce
  • Halibut Steaks Sauced with White Wine and Anchovies

Accompaniments

  • Curried or Rosemary Roasted Red Potatoes
  • Steamed Asparagus served with roasted Red Peppers and light Oregano Dressing
  • Couscous or Saffron Rice Pilaf with Currants, Scallions and Pinenuts
  • Seasonal Grilled Vegetables including Eggplant, Yellow Squash, Zucchini, Peppers And Onions
  • Sherried Fava Beans with Mushrooms and Onions
  • Sautéed Green Beans with Parmesan Cheese
  • Sauteed Baby Eggplant Halves with Mozzarella
  • Spinach Sauteed with Olive Oli and Garlic
  • Zucchini Gratin with Tomato and Marjoram garnished with a mixture of parmigiano and reggiano chesses

 

 

 

 

 

 

sample menus
american melting pot
breakfast
california BBQ
Fiesta Country
Flavors of Asia
Hawaiian Luau
Hor d'oevures
Indian Thai
Mediterranean
Salads and Sandwiches Seafood and Veggie Buffet
South of France
Sweets
Tapas Specialties
Taste of New Orleans
Tuscan Italian

Veggie


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© 2006 Alta Cuisine Gourmet Catering | 1555 South Novato Blvd | Novato, CA 94947
415.898.3230 | Fax: 415.898.3231 | altacuisine@aol.com